ABSTRACT

Preservation of food products has been a major concern, and thermal processing is the most widely method used for this purpose. Even though new innovative nonthermal approaches, like pulsed electrical eld, ultraviolet light applications, and high-pressure processing, have emerged recently to promote a better-quality retention, thermal processing still continues to be an effective method to ensure safety. While it provides a medium free of pathogenic and spoilage microorganisms and degradation enzymes are inactivated, possible deteriorations in the quality attributes of the food products are encountered. Canning and aseptic processing are two ways to thermally process food products. First, processing is carried out after the products are hermetically packed, and the packaging is applied to the processed foods in the latter one. While aseptic processing is accepted to be a high-potential processing, canning is still regarded to be a universal and economical method in food processing.